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Tri-Color Asian Coleslaw

By: 
Marcy Goldman
tri-color Asian coleslaw
tri-color Asian coleslaw
tri-color Asian coleslaw

This coleslaw is a bright, colorful, cooling counterpoint to Korean Braised Sriracha Brisket

Makes 8 to 10 servings
Ingredients: 
3 cups shredded green cabbage
2 cups shredded purple cabbage
2 cups shredded carrots
1/4 cup vegetable oil
1 tablespoon sesame oil
Juice of one lime
1/2 teaspoon salt
3 tablespoons brown sugar
2 teaspoons minced garlic
1 tablespoon minced fresh ginger
2 tablespoons black sesame seeds, optional
2 tablespoons minced cilantro
Directions: 
  • Mix all ingredients in a large bowl and refrigerate until serving time.
  • Serve with fresh challah rolls alongside brisket, chicken, and fish entrées.

Marcy Goldman is a cookbook author of several titles and host of the popular website, Betterbaking.com. This recipe is reprinted with permission from The Newish Jewish Cookbook (February 2019, River Heart Press).​